(>40%) (Bora et al. 2003; Gibon 2012). Although both types of oils are extracted
from the same plant, the fatty acid profile of both oils is substantially different. The
most abundant fatty acids in palm oil are the oleic acid (C18:1, 35.99–45.29%) and
palmitic acid (C16:0, 36.90–39.93%). On the other hand, palm kernel oil is reported
to contain maximum amount of lauric acid (46.40–53.20%) and thus belongs to the
class of lauric fats (CODEX 1999). Due to the difference in dominating fatty acids,
the physical properties of both the oils are also different. Palm kernel oil is substantially harder than that of palm oil at lower temperatures. Unlike soybean, canola,
flaxseed and chiaseed oil, palm and/or palm kernel oil contains no or insignificant
amount of α-linolenic acid (omega-3) (Table 6.2). Moreover, another essential fatty
acid, i.e. linoleic acid, is also not present in a very high amount in palm kernel oil
unlike other regular vegetable oils.
6.4.2 Proteins
The data on protein composition suggested that both palm and palm kernel protein
have high content of glutamic acid, aspartic acid and arginine (Kok et al. 2011).
Similar observations have also been reported by Santoso et al. (1996). Kok et al.
(2011) evaluated the nutrient composition of oil palm kernel and reported glutamic
acid, arginine and aspartic acid in the range of 30.4–40.2, 20.3–26.9 and
13.6–17.2 mg/g (dry weight), respectively. When the content of essential amino
acids of palm kernel protein was compared with those of the standard protein as per
FAO/WHO (1991), it was found that the contents of both lysine and tryptophan were
lower in palm kernel protein than that of standard protein. Thus, the amino acid score
Table 6.2 Major fatty acid profile of palm and palm kernel oil
Fatty acid (% of total fatty acids)
Palm oil
Palm kernel oil
Caproic (C6:0)
Traces
Traces-0.10
Caprylic (C8:0)
Traces
3.00–3.09
Capric (C10:0)
Traces
2.20–3.37
Lauric (C12:0)
Traces-0.08
46.40–53.20
Myristic (C14:0)
0.53–1.15
16.40–19.30
Palmitic (C16:0)
36.90–39.93
9.40–10.35
Stearic (C18:0)
4.04–4.68
2.30–2.34
Oleic (C18:1)
35.99–45.29
5.50–18.00
Linoleic (C18:2)
10.69–14.53
0.61–2.70
α-Linolenic C18:3
ND-0.27
ND
SFA
42.79
92.62
MUFA
45.73
6.71
PUFA
10.96
0.61
Sources: Bora et al. (2003), Akpanabiatu et al. (2001), Li et al. (2012). SFA Saturated fatty acids,
MUFA Monounsaturated fatty acids, PUFA Polyunsaturated fatty acids, ND Not detected
6 Palm/Palm Kernel (Elaeis guineensis)
149
from the same plant, the fatty acid profile of both oils is substantially different. The
most abundant fatty acids in palm oil are the oleic acid (C18:1, 35.99–45.29%) and
palmitic acid (C16:0, 36.90–39.93%). On the other hand, palm kernel oil is reported
to contain maximum amount of lauric acid (46.40–53.20%) and thus belongs to the
class of lauric fats (CODEX 1999). Due to the difference in dominating fatty acids,
the physical properties of both the oils are also different. Palm kernel oil is substantially harder than that of palm oil at lower temperatures. Unlike soybean, canola,
flaxseed and chiaseed oil, palm and/or palm kernel oil contains no or insignificant
amount of α-linolenic acid (omega-3) (Table 6.2). Moreover, another essential fatty
acid, i.e. linoleic acid, is also not present in a very high amount in palm kernel oil
unlike other regular vegetable oils.
6.4.2 Proteins
The data on protein composition suggested that both palm and palm kernel protein
have high content of glutamic acid, aspartic acid and arginine (Kok et al. 2011).
Similar observations have also been reported by Santoso et al. (1996). Kok et al.
(2011) evaluated the nutrient composition of oil palm kernel and reported glutamic
acid, arginine and aspartic acid in the range of 30.4–40.2, 20.3–26.9 and
13.6–17.2 mg/g (dry weight), respectively. When the content of essential amino
acids of palm kernel protein was compared with those of the standard protein as per
FAO/WHO (1991), it was found that the contents of both lysine and tryptophan were
lower in palm kernel protein than that of standard protein. Thus, the amino acid score
Table 6.2 Major fatty acid profile of palm and palm kernel oil
Fatty acid (% of total fatty acids)
Palm oil
Palm kernel oil
Caproic (C6:0)
Traces
Traces-0.10
Caprylic (C8:0)
Traces
3.00–3.09
Capric (C10:0)
Traces
2.20–3.37
Lauric (C12:0)
Traces-0.08
46.40–53.20
Myristic (C14:0)
0.53–1.15
16.40–19.30
Palmitic (C16:0)
36.90–39.93
9.40–10.35
Stearic (C18:0)
4.04–4.68
2.30–2.34
Oleic (C18:1)
35.99–45.29
5.50–18.00
Linoleic (C18:2)
10.69–14.53
0.61–2.70
α-Linolenic C18:3
ND-0.27
ND
SFA
42.79
92.62
MUFA
45.73
6.71
PUFA
10.96
0.61
Sources: Bora et al. (2003), Akpanabiatu et al. (2001), Li et al. (2012). SFA Saturated fatty acids,
MUFA Monounsaturated fatty acids, PUFA Polyunsaturated fatty acids, ND Not detected
6 Palm/Palm Kernel (Elaeis guineensis)
149